Chicken Soup With Spaghetti Noodles
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Try this Crock Pot Chicken Soup Recipe
In a large soup pot or Dutch oven, start by heating the butter and olive oil over medium heat. Saute the carrots, celery, onion, or shallot for ten minutes or until the vegetables are soft. Season with homemade seasoned salt and pepper. Add minced garlic then saute for 1 more minute.
Usually, when I make this soup for someone who is ill, I add twice as much butter to make it extra creamy and soothing. It’s the right thing to do.
Add the chicken stock after that, increase the heat, and boil.
Meanwhile, cook the regular or gluten-free pasta in boiling chicken broth with chopped, bite-sized chicken breasts that have been seasoned with salt and pepper.
Half-broken spaghetti noodles were a staple of my grandmother’s soup recipes. I’ve made this soup over the years using pretty much any type of pasta, but for this batch, in honor of my grandmother, I broke the gluten-free spaghetti into small pieces. Isn’t that great? Gluten-free egg noodles cut thinly make a great option as well!
Reduce the heat to medium and simmer the pasta until it is thoroughly cooked. The chicken should be perfectly cooked by that point too. Ladle the steamy soup into bowls then devour. Like I said, simple and soul-satisfying!.
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